Salmon fillet with potato crust on champagne cream cabbage

Ingredients for 4 servings:

• 4 salmon fillets (200 g each)
• 1 tbsp mustard
• salt and pepper
• 4 large floury potatoes (preferably baked potatoes)
• 2 tbsp oil for frying
• 40 g butter
• 2 medium-sized onions, cut into strips
• 2 small apples, peeled, sliced
• 800 g sauerkraut
• 300 ml fish stock
• 500 ml champagne or dry sparkling wine
• 5 juniper berries, crushed
• 1 clove(s)
• 1 bay leaf
• 2 tbsp honey
• 250 ml cream
• 1 tbsp butter, cold, diced
• 2 tbsp grapes, seedless
• ½ bunch chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the creamed cabbage, sauté the onion strips and apple slices in butter, add the sauerkraut and sauté. Deglaze with the fish stock, add the spices, bring to the boil and simmer on low heat for about 45 minutes, stirring occasionally. Halfway through the cooking time, add 0.1 l of champagne/sparkling wine and honey. Place the sauerkraut in a sieve, discard the spices and reduce the stock with the cream to a sauce consistency. Meanwhile, rinse the salmon in cold water, pat dry, season with salt and pepper and spread a thin layer of mustard on one side. Peel the potatoes, coarsely grate them and squeeze dry. Season with salt, spread thinly on the mustard-coated side and press down. Heat the oil in a non-stick pan and fry the salmon slices on the potato side for 6-8 minutes over medium heat until golden brown and crispy. Turn over and cook for 2-3 minutes until done. Blend the sauce, remaining champagne, and butter cubes with a hand blender. Add the sauerkraut and grapes, season to taste, and arrange on plates. Place the salmon fillet on top and sprinkle with chives. Tip: If the potato crust is too elaborate for you, you can omit it and serve with small roasted potatoes.